Sunhari Raan Mussallam

Sunhari Raan Mussallam

Awadhi cuisine  is from the city of Lucknow, which is the capital of the state of Uttar Pradesh inCentral-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, andNorthern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.

The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron.

Ingredients:

Leg of Lamb :approx 1kg

Ist marination:

1. 2 tbsp ginger paste
2. 2 tbsp garlic paste
3. Red chilly paste
4. Lime juice
5. Salt

2nd marination:

1. 3 tbsp yoghurt
2. 1-2 sliced onion
3. 11/2 tsp cumin seeds
4. 3 black pepper corns
5. 3 cloves
6. 1/2 cinnamon stick
7. 1 bayleaf
8. 2 black cardamom
9. 2 green cardamom
10. little mace
11. 1 tsp fennel seeds (optional)
12. 2-3 tomatoes chopped
13. 2 tbsp tomato paste
14. 1/2 tbsp turmeric powder
15. 1/2 tbsp coriander powder
16. 1/2 tbsp cumin powder
17. 1 tbsp red chilly powder
18. 1/2 tbsp garam masala
19. salt to taste

Method:

1. Mix ginger, garlic, red chilly paste, lime juice and salt into a paste for first marinade, rub them on to the lamb and set aside for at least 30 minutes , preferably overnight. 
2. Take yoghurt, onion, red chilli, tomatoes, cardamom, cumin, cardamom and mix it with cloves,cinnamon, bay leaves, mace and garam masala for the second marinade.Add the lamb and smear the marinade over it.
3. Cover with the foil and leave in the fridge for at least 6 hour or overnight.
4. Place the covered roasting tin in a preheated oven at 160c and cook for 3 hours.
5. Cut the meat off the bone into large batons.
6. Finely blitz the drained sauce in a blender and add a little cream.
7. Heat ghee in a pan, add the meat batons, saute for a minute or two and add the sauce and bring to boil.
8. It is traditionally served with shirmal.

Sheermal or Shirmal , is a saffron-flavored traditional flatbread made in Iran, Pakistan, Lucknow region of India, probably from Persian influences. It is one of the several rare Lucknow delicacies in India. It is also part of the Awadhi cuisine.

It is a mildly sweet Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry. It is best served with Lucknow Kababs and can even be relished stand alone. It is sometimes also combined along with Nihari.

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